Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Garlicky Stir-Fried Snow Pea Tips
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 79
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 297 mg
Stir-fried snow pea tips with garlic are simple, fast and packed with flavor. The key to this Chinese classic is to cook the greens over high heat in batches so the wok stays hot and the pea tips become tender without overcooking. The sweet, earthy greens are paired with garlic and chicken bouillon powder to provide plenty of savory flavor. Don’t be shy with the seasoning: These greens are meant to be enjoyed alongside a bowl of plain white rice.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 79
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 297 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Discard any wilted or damaged leaves. Pinch the stem of each snow pea tip to break it into 2 to 3 even bite-size pieces, each piece with 2 leaves. Place the tips in a large basin of cold water and stir gently with your hands. Lift the tips out, leaving any grit in the bottom of the basin. Repeat with fresh water until no grit remains behind, once or twice more. Transfer the pea tips to a salad spinner and spin in batches until dry. (Alternatively, you can spread the pea tips in a colander and let them air dry for 15 minutes, shaking the colander occasionally.)
- Heat a wok over high heat until smoking, 2 to 4 minutes. Swirl in 1 1/2 tablespoons of the oil and half the garlic, swirling until the garlic browns, about 5 seconds. Add half the snow pea tips and toss constantly with tongs until evenly coated in the garlic oil, wilted and the stems are crisp-tender, 1 to 2 minutes. Season with 1/4 teaspoon of the chicken bouillon powder and a heaping 1/4 teaspoon salt. Transfer the snow pea tips to a serving plate.
- Repeat with the remaining 1 1/2 tablespoons oil, pea tips, garlic, 1/4 teaspoon bouillon powder and 1/4 teaspoon salt. Toss the 2 batches together on the serving plate and season with more salt if needed. Serve immediately with rice if using.
Cook’s Note
We highly recommend using Chinese chicken bouillon powder, such as Lee Kum Kee brand, for classic flavor. You can also use MSG.
